Ok, I'm not sure what I'm doing wrong, but --
I love eating steel-cut oats for breakfast. But no matter which size of my pots I use, steam always escapes through the top, and liquid bubbles over and out of the pan, and all over my stovetops. Am I using a bad (not tight-fitting enough?) pot? Or am I making a mistake covering the oats to begin with?
How can I still make my lovely oats, but not have to clean up a colossal sticky mess afterwards?